Recipes, menus and everything to do with my not so new kitchen

Arugula Paste

So far, winter hasn’t been horrible (dare I say it out loud?). In the last week, we’ve only had a couple of super cold days (-23° C or -9.4° F) but we’ve only had one snow storm and although it was super wet, it wasn’t that bad (shovelling was awful!). The one thing I will complain about is the lack of sunshine November and December was…gloomy, gloomy, gloomy! Although January’s start has been chilly, it has been sunny! So if I have to give up warmth for sun, so be it.

Have you made a New Year’s Resolution? JT and I decided that we need to get back on track and eat more vegetables and limit eating out (oh dear, we do eat out a lot). So, I have determined that the next month or so I will dedicate the blog to super healthy, clean eating, roughly based on a ketogenic diet. I say roughly because I’m going to allow myself one day per week to ‘cheat’ (TBD)! I will comb through your lovely blog pages and get my inspiration there.

We’ve also decided to eat our main meal at noon instead our norm of 6 or 7 in the evening. We’re hoping that these changes will result in some shedding!

This condiment came about as I stared blankly in the refrigerator…so many vegetables but no inspiration! The bag of baby arugula called out to me…pesto, it whispered. Now I know many of you are pesto traditionalists and only basil, garlic, EVOO, pinenuts and parmesan will do…but what if you wish to limit calories? Yes, there is the argument that you should only use a little, but I wanted to start the week off right so I created this unique paste that resembles pesto (notice I didn’t call it pesto?). I received a solid thumbs up from JT, it has texture, a slight kick and it’s bright and beautiful green. A little sunshine on these gloomy winter days.

The raw cauliflower gives makes a good substitute for the nuts, providing the slight crunch needed.

Arugula Paste

Makes a 125 mL (1/2 cup) sauce

A Kitchen Inspirations Original Recipe.

Ingredients:

60 g raw cauliflower (either stems or florets or both)

60 g baby arugula

1-2 cloves garlic, finely minced

2 tbsp white wine vinegar

3 tbsp vegetable stock (home made)

sea salt to taste

Directions:

Add the raw cauliflower to a small processor bowl, process until it becomes a fine meal.

Add the arugula (may need to be added in smaller portions), garlic, vinegar and stock and process until a desired consistency is achieved (I wanted it relatively fine).

28 Responses

Wow. I’d never have thought of subbing cauliflower for the nuts. I love arugula pesto…it may be my favorite now. I may have to try your version and see how it flies since we are trying to “cut back,” too.

Your pesto sounds wonderful and using arugula is a great way to reinvent the condiment. Not that I’m an expert but I don’t think there’s anything wrong with using arugula here, Eva. On this side of The Pond, most of us only know Pesto Genovese and that’s basil-based but just about every section of Italy makes a version of pesto. Want to try another one? Try Pesto Trapanese. It’s raw cherry tomato-based. I make it every winter to remind me of summer.
Even though we’re in the middle of a cold snap, our winter has been relatively mild and snow-free. Granted, things can change overnight but that could have happened in early December with no let up. It didn’t, though, and our winter has been pretty good as a result. May this cold snap leave and December’s good times return. 🙂

I should have guessed that the Italians have already covered all kinds of pesto! I have used a variety of nuts (walnuts are one of my favourites) and the cherry tomato sounds incredible! I must give that a try.
I’m glad the snow by-passed us, I hope it did you too. It’s been fairly mild with rain over here and no snow. Keeping fingers and toes crossed that this mild spell continues.

It sounds and looks excellent. I have never made pesto (or paste) with rocket, but I buy it quite often, so it’s time to try. The cauliflower’s presence is a great idea too.
Thumbs up for your resolutions! I cross my fingers. The only thing I have decided for this year is to limit my stock of food: my freezer and the pantry are constantly full… I would also love start planning meals, at least three days ahead… but I tried it to many times and always failed.

Hi Sissi, thank you for your kind words. Meal planning is a pain, there is no question about it, but I find it imperative to stay on track because if I don’t, then reverting to bad habits is far too easy. I had hoped that I could reuse a previous week’s plan but that hasn’t worked out, so every week is a painstaking exercise. And it’s challenging to make meals tasty and different so we don’t fall off track. We’re heading into week 3 and it’s been a success, so far. They say it takes 21 days to get a habit, we’re on the right tract, I think!

This looks delicious. We’ve made something similar and all loved it. We too are trying to eat our bigger meal mid-day (and walk a lot). So far so good. I’ll have to keep this dish in mind this winter. It would brighten up a gray day for sure!

Very creative idea with the arugula. I have changed my eating habit (to more of a plant based diet and portion control) and pattern,(heavier lunch lighter dinner). Shed a few pounds. I do cheat occasionally, dark chocolate with nuts is my weakness.

Hi Norma, that’s exactly what were are doing except I do include meat in our diet (John can’t have too much soy). We’re really strict for the next month or so, but each week we allow ourselves one cheat meal and that one meal always includes wine! Not that I don’t love the food, it’s nice to have something to look forward to and the cheat day bounces around depending on what we are doing with whom!

It looks like pesto to me! I know a lot of people who have declared 2016 to be the year they shed the kilos. Even in all our heat and humidity, I have friends pounding the pavements as they try to do their 10,000 steps per day. I do hate gloomy weather and find it depressing if the clouds don’t part and day after day you can’t see blue sky and the sun. I’m glad however, that you are having a mild winter – I think it’s your turn! xx

Thank you for your comment Charlie, the weekend wasn’t bad in terms of sunshine, but Monday and Tuesday are overcast and we’re getting snow…about 20 cm when all is said and done. No, it’s not as bad as it has been but it’s dark and dreary and we’ve had to shovel today and likely will have to again before night falls (in about 2 hours!). This time of year is so gloomy.
I am anxiously awaiting my fitbit and will join the ranks to do my 10,000+ steps. We also bought a treadmill so it will definitely help keep me on track on these wintery days.

The picture reminded me of a cross between a pesto and a chimichurri with a bit more texture. I bet it’s tasty. 🙂

I did my own shovelling yesterday … and then, 2 hrs later, it snowed again. Woke up to a snowy world and I’m guessing it’s cold too. Since I’m not venturing out today (no work call) I’ll admire it from afar and plan on the kind of noodles to cook and serve my dandan meat topping over.